Oyeyinka, Samson, Taiwo, Oluwatosin E., Abdul, Hamza , Rustria, Ginalyn A., Oyedeji, Ajibola B., Adebo, Oluwafemi A., Gerrano, Abe S., Amoo, Stephen O., Njobeh, Patrick B., , , , and , (2023) Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation. Food Chemistry Advances, 3 . p. 100372. ISSN 2772-753X
Full content URL: https://doi.org/10.1016/j.focha.2023.100372
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Enhancement of the functional, pasting and textural properties of poundo yam with cassava flour.pdf - Whole Document Available under License Creative Commons Attribution 4.0 International. 986kB |
| Item Type: | Article |
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| Item Status: | Live Archive |
Abstract
In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality
of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%)
were more dispersible than the cassava flour (approx. 50%). Cassava flour addition significantly (p ≤ 0.05)
increased the lightness of poundo yam flour (75.65–84.67) and the ability of the flours to absorb water, but the
lightness values (61.60–64.79) of the cooked dough did not change significantly (p > 0.05). Samples with cassava
flour were firmer (7.56–22.87 N), stickier (2.51–5.92 Ns) and gummier (2.57–5.48 N) than the control dough.
Sensory ratings were similar across the cooked poundo yam samples. This study demonstrated that cassava flour
can be used to supplement yam flour for poundo yam flour production.
| Keywords: | Cassava flour, Functional properties, Pounded yam, Texture Yam flour |
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| Subjects: | D Veterinary Sciences, Agriculture and related subjects > D610 Food Science |
| Divisions: | COLLEGE OF HEALTH AND SCIENCE > National Centre for Food Manufacturing |
| ID Code: | 55542 |
| Deposited On: | 14 Aug 2023 11:17 |
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